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Posted by Lynne Viera
Tuesday, June 18th, 2013

Meatless Monday Night with Dr. Christopher Gardner of Stanford University

Rival Marketing and how2heroes were honored to host Dr. Christopher Gardner and the Stanford Club of Boston last Monday night. Dr Gardner, who holds a PhD in Nutrition Science and is an Associate Professor of Medicine at Stanford, gave a dynamic talk on eating healthier and maintaining a healthy lifestyle. He enlightened the group by informing them that eating healthy for health’s may not be enough motivation for some people. But if you bring in social, ethical, cultural and environmental issues of food and food production, food choices become more important and effective.

After Dr. Gardner’s talk, we escorted Dr. Gardner and all the attendess to our Kitchen Studio where we created and served some of our favorite healthy, simple, meatless recipes. how2heroes and Rival CEO Lynne Viera gave a cooking demo on Romesco Sauce and discussed its versatility for serving it with just about anything (on vegetables, shrimp, chicken, etc) much like our other condiment of the evening, Greek Tzatziki (cucumber-yogurt condiment). She discussed how the best way to eat healthy is to use what’s in season and therefore most flavorful. Based on the positive reaction of the guests and the lack of leftovers, we think we were successful in demonstrating that you can eat healthy and fully enjoy your food without adding unhealthy fat and extra calories.

We’d like to thank Stanford alumnus Addie Swartz and Stanford Boston President Brian Mariscal for coordinating the event and inviting Dr. Gardner and such a fun, engaging group of Stanford alumni to our office & kitchen space. We’d also like to thank Chloe Rosen and Brianna Burg for being Lynne’s sous chefs. They were such a great help!









Mushrooom Burgers
adapted from “Super Immunity,” by Joel Fuhrman


  • 6 cups mushrooms (cremini recommended), finely minced

  • 2 cups old-fashioned rolled oats (not quick oats)

  • 1 cup ground walnuts

  • 1/4 cup water

  • 1/4 cup tomato paste

  • 1/2 red pepper, finely minced

  • 1 cup diced onion

  • 3 cloves garlic, minced

  • 1 tbsp fresh thyme, roughly chopped

  • 1 tbsp fresh basil, roughly chopped

  • 2/3 cup fresh spinach, sautéed in water and squeezed dry

  • freshly ground pepper & salt to taste


  1. Preheat oven to 350 degrees.

  2. In a small saute pan, cook onions and garlic in 1/4 cup water until onion is translucent (about 3-5 minutes)

  3. Add mushrooms and peppers, cover and cook until tender (about 3-5 minutes)

  4. Add spinach and fresh herbs and cook until wilted (1 minute)

  5. Add salt & pepper to taste

  6. In a small bowl, whisk together water and tomato paste and add to mushroom mixture

  7. Combine oatmeal and walnut in a large bowl

  8. Take mushroom mixture from pan and pour into large bowl. Mix all ingredients together with your hands or a wooden spoon and form into burgers

  9. Bake mushroom burgers for 10-15 minutes each side or until very firm on the outside

Serve with your condiment of choice. We used Tzatziki (Greek yogurt & cucumber spread) and Romesco (Spanish roasted vegetable & almond condiment). Mixture can be made up to 1 day ahead and stored in the refrigerator until ready to cook.

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Posted by Lynne Viera
Friday, May 11th, 2012

Our Kitchen Studio is OPEN for Business!

Our Kitchen Studio is OPEN for Business!

We have been producing cooking videos since 2007 and have created over 3,000 videos for a variety of clients as well as our own award-winning video cooking website, how2heroes. It has been a dream of ours for several years to build our own in-house kitchen studio to produce quality content in a more controlled enviroment with an adjacent photography studio. After extensive planning and a relatively quick contruction phase with the best contractor in the business, CAFCO construction, our studio is now complete and ready to roll. Video content is critical these days for bringing food brands to life, differentiating from the competition and generating ad revenue. Let us help you with your video content strategy!

To experience the process that goes into building out a kitchen studio, here's a timelapse film we created, using over 3,000 photos that were shot over the course of construction:

We opened our doors with a  Kitchen Studio launch party last week and hosted Chef Marjorie Druker of New England Soup Factory who we have worked with extensively on cooking videos as well as her restaurant's website which we just completed! Marjorie christened the kitchen and made an incredible Strawberry, Pineapple & Tomato Gazpacho which was the perfect kick-off to the spring season. Also joining us for the evening was cookbook author Michael Natkin, who made a light, delicious Grape & Chevre appetizer from his new book, Herbivoracious. Watch the video to see highlights from the night and the kitchen in action!

Our hopes for the kitchen studio are to continue to produce world-class video content, photography and original recipes for food clients but to kick it up a notch now that we have our own kitchen to create in. We also want to be a source in the community for food education, events and activities. We are located in a fantastic food city (Boston) and neighborhood (Inman Square, Cambridge) and we enjoy being an integral part of it and keeping the community abreast of food trends, new restaurants, great gadgets and food products, farmers' markets, farms, important food issues, etc. We live and breathe food which as a food client, you will appreciate. We promise you.

Need video content or a strategy for producing original content? Contact us!

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Posted by Lynne Viera
Wednesday, April 25th, 2012

Behind the Scenes: Vitasoy Video Shoot

Behind the Scenes: Vitasoy Video Shoot

Last week we had the pleasure of shooting 2 videos for our new client, Vitasoy. They have a new product, Nasoya Pasta Zero Shirataki Noodles, which is a fantastic substitute for regular carb-heavy pasta. It's perfect for those looking to lose weight, diabetics, celiacs (gluten-free!) and those just wanting to eat healthier. With only 4 carbs and 20 calories per serving, even if you double up on your portion, you're still only taking in about half the carbs and calories of regular pasta. Win!

Vitasoy wanted to create 2 videos to help educate consumers about the product. One that introduced consumers to the product and showed how to prep and cook it for a variety of dishes. The second is a simple recipe that demonstrates using the product in a simple Italian dish, Shirataki Spaghetti with Marinara Sauce. Nasoya partnered with blogger and registered dietician Nancy Oliveira from Fit Mama Eats to star in the videos. As a nutritionist, Nancy is always looking for delicious, satisfying suggestions for her clients so Pasta Zero Shirataki Noodles is right up her alley! 

Khalilah styling the dish   

The prep, plating and shooting lasted most of the day. We had a tireless team that championed through and Nancy held up really well which can be hard as the day progresses. Thanks to our client, Abby, for her great collaboration and for showing up with a cooler full of product as well as all the ingredients for some beautiful dishes. 

The videos will be featured on the Nasoya website as well as on their YouTube channel. Another exciting note is that there will be a QR code on the packaging which consumers can scan to watch the videos. We will let you know on the blog when the videos are live. In the meantime, hope you will give Nasoya Pasta Zero Shirataki Noodles a try. As you can see from these photos, the product is super versatile. Stir fries, soups, traditional pasta dishes. Sky's the limit. You can find the product in various supermarkets in the tofu or dairy section. 


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